คุณภาพด้านเคมีกายภาพและจุลชีววิทยาของผลิตภัณฑ์เครื่องดื่มผลไม้รวมชนิดผงเสริมแอสตาแซนธินที่สภาวะการเก็บรักษาต่าง ๆ

Main Article Content

ถกลรัตน์ ทักษิมา
และวรรณวิมล คล้ายประดิษฐ์
มารุจ ลิมปะวัฒนะ
เพ็ญนภา ชลปฐมพิกุลเลิศ

Abstract

This research aimed to develop mixed fruit juice beverage powder added with natural astaxanthin from white shrimp (Litopenaeus vannamei) shell. Encapsulated astaxanthin powder was subjected to freeze drying together with cryogenic freezing whereas spray drying was employed to produce mixed fruit juice. The resultant product was determined for quality changes including color, moisture content, water activity, antioxidant properties and microbial loads at 30 ºC under various relative humidity conditions (0, 11, 33, and 52 %RH) for 2 months. Mixed fruit juice powder encapsulated with astaxanthin was fine and yellowish-orange in color represented as the coordinates L*, a*, b* and ∆E of 76.16, 19.39, 18.62 and 34.65, respectively. Its moisture content and water activity were 6.08 % and 0.32, respectively, with remarkable high antioxidant activity (96.88 % inhibition). The storage condition under 0 %RH was optimum, whereas the product could maintain its quality without significant changes in terms of color, moisture content and microbial loads. This study suggested that the encapsulated astaxanthin is a promising supplement for product development.

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Section
วิทยาศาสตร์ชีวภาพ
Author Biographies

ถกลรัตน์ ทักษิมา

ภาควิชาผลิตภัณฑ์ประมง คณะประมง มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

และวรรณวิมล คล้ายประดิษฐ์

ภาควิชาผลิตภัณฑ์ประมง คณะประมง มหาวิทยาลัยเกษตรศาสตร์ แขวงลาดยาว เขตจตุจักร กรุงเทพมหานคร 10900

มารุจ ลิมปะวัฒนะ

ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม ถนนเพชรเกษม แขวงบางหว้า เขตภาษีเจริญ กรุงเทพมหานคร 10160

เพ็ญนภา ชลปฐมพิกุลเลิศ

ศูนย์เชี่ยวชาญนวัตกรรมอาหารสุขภาพ สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย ตำบลคลองห้า อำเภอคลองหลวง จังหวัดปทุมธานี 12120

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